Banana Pudding Cake

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan to ensure the cake releases easily. (Prep time: 5 minutes)

Recipe View 7 mins In a large mixing bowl, combine the yellow cake mix and instant banana pudding mix. Create a well in the center of the dry ingredients, then add the eggs, water, vegetable oil, and mashed bananas. Beat on low speed until just blended, then increase the speed to medium and beat for a full 4 minutes to incorporate air and create a light, fluffy batter. (Mixing time: 7 minutes)

Recipe View 55 mins Pour the batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time: 50-55 minutes)

Recipe View 10 mins Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10 minutes)

Recipe View 3 mins While the cake is cooling, prepare the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth and of drizzling consistency. (Glaze prep: 3 minutes)

Recipe View 2 mins Once the cake is completely cooled, drizzle the glaze over the top in a graceful, zigzag pattern. Immediately sprinkle the chopped walnuts over the wet glaze, if desired, allowing them to adhere. (Glazing and garnishing: 2 minutes)